Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.

This recipe works well both as a side dish or as an entree with slightly larger portions and a side of cooked millet or rice.

An epic version of the Italian classic that is sure to please even the pickiest of eaters. If preparing for a crowd, the sauce can be made in advance and refrigerated for up to 2 days. Just reheat on the stovetop before assembling the lasagna. Additionally, you can tightly wrap a fully assembled but unbaked lasagna with plastic wrap and keep it in the freezer for up to 2 months. To bake, just transfer it to the refrigerator for two days to defrost and bake as directed.

This is a terrific, low-fat and almost zero-carb recipe for fish that is sure to be a crowd-pleaser. A light coating of oil ensures that the fish bakes up crispy and juicy without an oily, bitter taste that frying can cause. The light coating of breadcrumbs and cheese adds a flavor boost and welcome crunch. I like to top it with a simple tomato garnish on the side.

Prep: 15 min

Cook: 15 min

Total: 30 min

Serves 6

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside.

This variation on the Italian classic cooks up into a thick, delicious soup that's perfect for a cold winter night. The secret to making great minestrone is to sauté the vegetables over medium heat, adding each one in turn. Starting with the onion builds a robust, flavorful base that provides a solid backbone for the soup. Take your time to ensure that the vegetables are cooked and you'll reduce your overall cooking time.
Prep: 30 min
Cook: 3 hours
Total: 3 hours 30 min
Serves 10 to 12

Beans

1 cup dried Great northern white beans

Rinse beans and place in a small stock pot. Fill with water until beans are submerged by 1 inch.
Cook over high heat until boiling. Reduce heat to a simmer and cook for 30 minutes. Remove from heat and let beans sit in water. Just prior to adding them [ ... ]

This thick, rich sauce has complex earthy aromas with satisfyingly chunky bites, yet is simple to make and is very low in fat and carbs. For the best results, use two to three different kinds of mushrooms for this dish. More complex mushrooms will give this dish a more nuanced flavor, but even plain white mushrooms will be delicious.
Prep: 15 min
Chill: 30 min
Total: 45 min
Serves 8

The last few days of summer are upon us. Celebrate with this yummy salad as we kiss summer goodbye and welcome fall with sweater clad arms.

Salad

1 head of Romaine lettuce, shredded

2 apples, chopped

1 cup walnuts, chopped or whole

½ cup feta cheese

In a large bowl, combine lettuce, apples, walnuts, and feta cheese.

Raspberry Vinaigrette

½ cup chopped red onion (about half of a small red onion)
½ cup sugar
¼ cup red raspberry vinegar
1 teaspoon salt
Place onion, sugar, vinegar, and salt in a food processor or blender. Blend until smooth, about 1 minute.
¼ cup olive oil (Try our Arbequina with this one!)
Put blender on low speed and slowly pour in olive oil to combine.
Put dressing in a small bowl and serve on the side to let people top salad as desired. Alternatively, pour dressing over salad and toss to combine.

Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious salad.

Prep: 10 min

Cook: 1 hour

Total: 1 hour 10 min

Serves 4 to 6

Preheat oven to 350°F.

5 medium beets (about 1 pound)

Trim any greens from beets and wash throughly.

water

Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.

1 teaspoon salt

Sprinkle beets with salt.
Cover tightly with aluminum foil and bake at 350°F until beets are soft and can be easily pierced with a knife, about 45 min to 1 hour depending on their size.
Remove from oven, uncover, and let cool.
Once cool, cut off tops and remove skins. Cut peeled [ ... ]

This recipe is traditionally one of the first things French children learn to make. Since the size of a yogurt container is about ½ cup, you can simply wash the container and let your kids do all of the measuring with the yogurt cup. My daughter thought it was the funniest thing to make a cake using yogurt and the yogurt cup. I've also included traditional measurements if you prefer to use normal measuring scoops.

Prep: 15 min

Cook: 45 min

Total: 1 hour

Yields 1 small cake

cooking spray

Preheat oven to 350°F. Generously coat a 9' cake pan with cooking spray and set aside.

Brussels sprouts have a serious PR problem. It used to be popular to steam Brussels sprouts, a technique which leaves them somewhat bland and soggy much to the dismay of children everywhere. However, when roasted in the oven with a splash of olive oil, salt, and pepper, Brussels sprouts are elevated to a treasured side dish for any meal or holiday feast. Even if your kids still don't like them, it just leaves more for you.

Prep: 15 min

Cook: 20 min

Total: 35 min

Serves 6 to 8

2 pounds Brussels sprouts

Rinse Brussels sprouts. Trim off ends, remove any discolored layers, and slice in half. Place in a large bowl.

Pixar commissioned commissioned the famous chef Thomas Keller to create an amazing ratatouille recipe for them to 'use' in their film Ratatouille. This recipe is what Remy makes at the end of the film. To make it easier to get the vegetables sliced thinly, I recommend using a mandoline. If you want to get fancy with the spices, this recipe can also be called Confit Byaldi. As for me, I just call it delicious. Be sure to try our Garlic Olive Oil for this recipe!

Prep: 45 min

Cook: 3 hours

Total: 3 hours 45 min

Serves 4 to 6

Preheat oven to 450°F.

Pepper-Tomato Sauce (Piperade)

1 yellow pepper

1 orange pepper

Cut peppers in half, wash out seeds and remove ribs. Place peppers on a foil-lined baking sheet and roast until skins have loosened, about 15 minutes. Remove from oven and [ ... ]

Nothing says back to school like pizza! Well...to us anyways! Try this with one of our Balsamic vinaigrettes (come in for suggestions). Give the kids something their tummies and taste buds will remember much longer than the pizza and the school year.

Prep: 5 min

Total: 5 min

Yields 2 cups (enough for 4-6 pizzas

28 ounce can whole or diced tomatoes, slightly drained

3 cloves garlic, roughly chopped or minced

6 fresh basil leaves or 2 teaspoons dried basil

3 teaspoons olive oil

1 teaspoon balsamic vinegar, or to taste

½ teaspoon sea salt

1/8 teaspoon pepper

Blend the tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper in a food processor or blender.
This keeps up to a week in the fridge or several months in the freezer.

We slightly modified this one... Use the Arbosana Olive Oil instead of the vegetable oil. We guarantee you won't regret it! If you like the idea of a brownie that's been transformed into a doughnut and infused with espresso, then this recipe is for you.

Olive oil is in everything! Try this mucho bueno recipe! Cheese quesadillas are a staple for many kids as they are easy to prepare. However, they lack much nutritional value. This quesadilla filling is packed with nutrients from millet and lightly sautéd broccoli. Serve with salsa or sour cream for a satisfying meal.

Prep: 15 min

Cook: 15 min

Total: 30 min

Serves 4

Millet

1 cup water
Bring water to a boil in a medium saucepan over high heat.
½ cup millet
1 teaspoon olive oil
½ teaspoon salt
Add millet, olive oil, and salt to water. Stir quickly to combine. Reduce heat to low and let simmer until millet is soft and fluffy, about 30 minutes.

Posts navigation

SIGN UP FOR OUR NEWSLETTER

Email *

Yes, I would like to receive emails from . (You can unsubscribe anytime)

Constant Contact Use.

By submitting this form, you are consenting to receive marketing emails from: High Country Olive Oil, Inc, 125 Laurens St. SW , Aiken, SC, 29801, https://www.highcountryoliveoil.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact